Vol. 15 No. 01 (2025): Sotsiologicheskiy Zhurnal

The deficiency in micronutrients is a public
health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different
tissues in the organism. Therefore, it is an essential
micronutrient in the human diet. In these terms, goat milk is
the leading food consumed to provide nutritional support in
innumerous lower-middle-income countries. Here our work
aimed to produce goat cheese studying strategies to promote
the retention of VA. Our experiment design also explores
the use of the salting process to evaluate the levels of VA
retention. The level of VA in goat cheese was determined
using LC–MS/MS analysis. Additionally, the redox status of
the goat cheese in terms of lipid peroxi- dation and protein
oxidation was determined. The texture analysis was also
evaluated to verify if the redox status and salting process
influence the texture profile. The results showed that the
salting process during goat cheese pro- duction improves
the retention of VA in goat cheese.
Moreover, the salting process also is related to alterations in
the status redox of the goat cheese and texture parameters.
Therefore, our results show that goat cheese production can
be an alternative to produced dairy derivates with
recognized concentrations of VA for human nutrition